Marshmallow Fudge Squares Recipes

THE ORIGINAL FANTASY FUDGE

Steps:

• Grease a 9x13-inch pan.
• Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
• Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.

MARSHMALLOW FUDGE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, stir together the white sugar and cocoa. Mix in the melted butter until well blended. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Combine the flour, baking powder and salt; stir into the chocolate mixture. Fold in walnuts. Spread evenly into the prepared pan.
• Bake for 30 minutes in the preheated oven, until the cake starts to pull away from the sides of the pan. Remove from the oven and cover with an even layer of miniature marshmallows. Return to the oven for about 2 to 3 minutes longer. Remove from the oven and allow to cool in the pan.
• In a small saucepan over medium heat, combine brown sugar, water and unsweetened chocolate. Bring to a boil and boil for 3 minutes. Stir in 1 tablespoon butter and 1 teaspoon vanilla until well blended. Mix in the confectioners' sugar until smooth. Spread over the marshmallow layer. Allow frosting to set before cutting into bars.

MARSHMALLOW FUDGE

Steps:

• Lightly brush an 8-inch baking pan with butter, then line with parchment, leaving 2-inch overhang on two sides. Lightly butter parchment.
• In a medium saucepan, combine remaining 2 tablespoons butter, sugar, evaporated milk, and salt. Bring to a boil over medium-high heat, stirring constantly, then cook for 3 minutes more, until pale golden and thickened slightly. Remove from heat and stir in marshmallows until mostly melted, then add chocolate and vanilla. Stir until chocolate and marshmallows have melted completely and mixture is smooth. Pour into prepared pan; smooth top with a spatula.
• Refrigerate until firm, at least 2 hours. Remove parchment with fudge from pan and cut into 36 squares. Fudge can be stored refrigerated, covered with plastic, up to 1 week.

MARSHMALLOW FUDGE BARS

Steps:

• Sift together first four dry ingredients.
• In a large bowl, cream Crisco and sugar well. Blend in 2 eggs, beat well. Add dry ingredients, mix well. Blend in vanilla and nuts.
• Spread in 13"x9" pan. Bake in 350-degree F oven for about 25 minutes, checking by 15 minutes.
• Cover tops of baked bars with 16 marshmallows cut in half.
• Return to oven for about 3 minutes or until the marshmallows have spread out evenly.
• Cool.
• Cover with chocolate frosting.
• For Frosting:.
• Combine brown sugar, water, and chocolate in pan.
• Bring to boil and cook 3 minutes, stirring constantly. Turn off heat.
• Add butter and vanilla. Stir until butter is melted and combined, then let mixture cool.
• Blend in sifted confectioners' sugar.
• Spread over cooled marshmallow cake.
• Cut into 16 bars when the frosting has set. Enjoy!

MARSHMALLOW FUDGE SQUARES

Steps:

• Melt the chocolate and butter in a large saucepan.
• Stir in peanut butter to blend well.
• Add marshmallows.
• Combine thoroughly.
• Spread mixture in 8x8 waxed-paper lined pan.
• Chill completely to firm.
• Store in refrigerator.

MARSHMALLOW FUDGE

Steps:

• Line an 8-in. square pan with foil and coat with cooking spray; set aside. In a small heavy saucepan over low heat, melt chocolate chips with milk; stir until smooth. Remove from the heat; cool for 2 minutes. Stir in vanilla. Fold in marshmallows and graham crackers. , Pour into prepared pan. Refrigerate for 1 hour or until firm., Using foil, lift fudge out of pan. Discard foil; cut into 48 pieces.

SIMPLE CHOCOLATE FUDGE

Steps:

• Butter an 8-inch square baking pan; line with 2 crisscrossed pieces of parchment paper, leaving an overhang. Butter paper.
• In a large saucepan, combine butter, marshmallows, sugar, cream, and salt; cook over medium, stirring occasionally, until marshmallows are melted, 8 to 10 minutes. Off heat, stir in vanilla, chocolate chips, and 1/2 cup walnuts until chocolate is melted.
• Pour fudge into prepared pan, and smooth top; sprinkle with remaining walnuts. Let cool 30 minutes. Refrigerate until set, about 1 hour.
• Using overhang, lift fudge onto a cutting board; cut into squares (6 rows by 6 rows).